MAKING
6. Into a 6-quart Dutch oven place beans with 6 cups water and bring to boiling over medium heat.
7. Add prepared vegetables and rest of ingredients, except oil and parsley.
8. Bring back to boiling reduce heat and simmer, covered, 2-1/2 hours until beans are tender.
9. Remove and discard onion with cloves and the bay leaf.

SERVING
10. Stir in oil, taste for seasoning, sprinkle with parsley and serve.